MAKE RAVIOLI RECIPES

Name: Ravioli Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (20 ounces) refrigerated cheese ravioli; 3-1/2 cups pasta sauce; 2 cups small-curd 4% cottage cheese; 4 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Minced fresh parsley, optional

RAVIOLI CASSEROLE RECIPE: HOW TO MAKE IT

Ravioli Casserole Recipe: How to Make It image

The whole family will love the fun, cheesy flavor of this ravioli casserole. It's like lasagna—without all the fuss! Timesaving ingredients, including prepared spaghetti sauce and frozen ravioli, hurry the preparation along. —Mary Ann Rothert, Austin, Texas

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 package (20 ounces) refrigerated cheese ravioli
3-1/2 cups pasta sauce
2 cups small-curd 4% cottage cheese
4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 518 calories, FatContent 25g fat (12g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 1411mg sodium, CarbohydrateContent 44g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 30g protein.

RAVIOLI RECIPES | BBC GOOD FOOD

Ravioli recipes | BBC Good Food image

Make your own fresh ravioli for a classic Italian-style dinner. These pasta parcels can be stuffed with delicious fillings including cheese, veg, herbs and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "make ravioli recipes"

TOASTED RAVIOLI RECIPE: HOW TO MAKE IT

While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Appetizers
Cuisine North America, Midwest
Calories 73 calories per serving

In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.

See details

BEST BUTTERNUT SQUASH RAVIOLI RECIPE - HOW TO MAKE ...

A homemade ravioli is filled with a simple butternut squash filling for the most comforting dinner.
From delish.com
Reviews 4.3
Total Time 2 hours 5 minutes
Category date night, dinner party, romantic meals, Thanksgiving, dinner, main dish
Cuisine Italian

In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour. When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator. On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times. Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel. In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper. Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook. In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat. In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat. Serve warm with Parmesan.

See details

AMAZING RAVIOLI | JAMIE OLIVER STUFFED PASTA RECIPES

For me, this is both a pleasure to eat and a ritual to embrace – surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It’s an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Start by making the Royal pasta dough. While it rests, make the filling.
3. Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
4. Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
5. Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
6. Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
7. On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
8. Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
9. Gently seal around the filling, pushing out the air – you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go – you’ll get about 18 ravioli in total.
10. Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
11. Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
12. Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
13. Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
14. Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.

See details

BEST FRIED RAVIOLI RECIPE - HOW TO MAKE FRIED RAVIOLI

Looking for the best fried ravioli recipe? This Fried Ravioli from Delish.com is the best.
From delish.com
Total Time 15 minutes
Category vegetarian, feed a crowd, New Year's Eve, appetizers
Cuisine Italian

Set up a dredging station: Add flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper. Dredge ravioli in flour, then dip in eggs and toss in breadcrumbs until fully coated. In a large deep skillet or shallow pot, heat 1 1/2” vegetable oil until shimmering. Add ravioli and fry until golden, about 3 minutes. Using a slotted spoon, transfer ravioli to a paper towel-lined baking sheet or plate. Sprinkle with Parmesan and parsley and serve with marinara.

See details

RAVIOLI RECIPES | BBC GOOD FOOD

Make your own fresh ravioli for a classic Italian-style dinner. These pasta parcels can be stuffed with delicious fillings including cheese, veg, herbs and more.
From bbcgoodfood.com

See details

TOASTED RAVIOLI RECIPE: HOW TO MAKE IT

In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.

See details

BEST BUTTERNUT SQUASH RAVIOLI RECIPE - HOW TO MAKE ...

In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour. When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator. On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times. Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel. In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper. Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook. In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat. In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat. Serve warm with Parmesan.

See details

AIR-FRYER RAVIOLI RECIPE: HOW TO MAKE IT

While visiting a friend in St. Louis, Missouri, I tried fried ravioli at almost every restaurant we visited. When I got home, I had to try to replicate them, and I think this air-fryer ravioli recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Appetizers
Cuisine North America, Midwest
Calories 40 calories per serving

Preheat air fryer to 350°. In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In batches, arrange ravioli in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. If desired, immediately sprinkle with basil and additional Parmesan cheese. Serve warm with marinara sauce.

See details

AMAZING RAVIOLI | JAMIE OLIVER STUFFED PASTA RECIPES

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Start by making the Royal pasta dough. While it rests, make the filling.
3. Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
4. Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
5. Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
6. Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
7. On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
8. Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
9. Gently seal around the filling, pushing out the air – you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go – you’ll get about 18 ravioli in total.
10. Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
11. Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
12. Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
13. Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
14. Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.

See details

JOE WICKS' RAVIOLI ALLA NAPOLETANA | JAMIE OLIVER RECI…

Making fresh ravioli is not as scary as people think and you don’t need any fancy kit. The principle recipe here is 100g flour to 3 egg yolks per portion, so it’s really easy to scale it up or down. These little beauties freeze really well, so cook up a batch and stash them in a freezer, then all you need to do is drop the frozen ravioli in boiling water and cook until tender and piping hot. Delicious!
From jamieoliver.com
Total Time 1 hours
Calories 860 calories per serving

1. Pile the flour into a large bowl or a clean work surface and make a well in the middle. Separate the eggs and add the yolks to the well (pop the egg whites in the freezer for making meringues another day). Use a fork to whip up the egg yolks, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic. Wrap in a damp cloth and leave to relax for 30 minutes.
2. To make the filling, tear one piece of prosciutto into rough pieces and finely chop the other. Place in a bowl, finely grate in the lemon zest and add a good grating of nutmeg (about ¼), then grate in the Parmesan and crumble in the ricotta. Use a fork to mash everything together and season with black pepper.
3. On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick. Spoon heaped teaspoons of filling every 7cm or so along your sheet of pasta in the very middle. Brush the exposed pasta lightly with water and fold the sheet of pasta in half over the filling.
4. Working from one side, gently seal around the filling, pushing out the air. Cut into squares with a knife or roller cutter, or stamp them out with a pastry cutter, placing them on a semolina-dusted tray as you go.
5. To make the quick tomato sauce, peel and finely slice the garlic. Place a large pan on a medium heat with 1 tablespoon of oil. Cook the garlic and chilli flakes for 2 minutes, or until lightly golden, then scrunch in the tomatoes. Season with salt and pepper and tear in the basil leaves, reserving a few baby ones for garnish.
6. Cook the ravioli in a large pan of boiling salted water for 3 minutes, or until tender, then drain – you may need to work in batches.
7. To make the lemon sauce, melt the butter in a small frying pan over a medium heat and add the lemon juice and a pinch of salt. Toss in the cooked ravioli, then grate in the Parmesan, 1 tablespoon of oil and a little starchy cooking water.
8. To serve, spoon the tomato sauce onto serving plates, and top with the lemon sauce-coated ravioli. Grate over a little Parmesan and sprinkle with the reserved baby basil leaves, to finish.

See details

BEST FRIED RAVIOLI RECIPE - HOW TO MAKE FRIED RAVIOLI

Set up a dredging station: Add flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper. Dredge ravioli in flour, then dip in eggs and toss in breadcrumbs until fully coated. In a large deep skillet or shallow pot, heat 1 1/2” vegetable oil until shimmering. Add ravioli and fry until golden, about 3 minutes. Using a slotted spoon, transfer ravioli to a paper towel-lined baking sheet or plate. Sprinkle with Parmesan and parsley and serve with marinara.

See details

HOW TO MAKE HOMEMADE RAVIOLI | ALLRECIPES

Oct 30, 2020 · 20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com

See details

HOW TO MAKE FRESH RAVIOLI PASTA AND FILLING

Mar 25, 2020 · More importantly, ravioli from scratch tastes worlds better than anything you can buy in the store. Basically, you just need to make a simple fresh pasta and then you can stuff it with almost anything―cheese, meat, vegetables, and even fruit! Make the Pasta and Filling . Make the ravioli filling. You can fill the ravioli …
From thespruceeats.com

See details

30 TASTY & EASY RAVIOLI SAUCE RECIPES YOU MUST TRY AT HOME!

Creamy Ravioli Sauce Recipes. There is nothing more classic than a flavorful cream sauce. Cream sauces go well with all flavors of ravioli and help to make the meal feel and taste a little different …
From adumplingthing.com

See details

10 BEST RAVIOLI RECIPES | YUMMLY

Jan 22, 2022 · Ravioli Recipes 6,569 Recipes. Last updated Jan 22, 2022. This search takes into account your taste preferences. 6,569 suggested recipes. Toasted Ravioli with Pecorino Fonduta …
From yummly.com

See details

RAVIOLI RECIPES : FOOD NETWORK | FOOD NETWORK

All Ravioli Recipes Ideas. Showing 1-18 ... Chef Anthony DiCenso demonstrates how he uses fresh lobster and prime ingredients direct from Italy to make the ravioli filling and sauce for this ...
From foodnetwork.com

See details

BEEFY BAKED RAVIOLI WITH SPINACH AND CHEESE RECIPE ...

Add garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in crushed tomatoes, stock, Italian seasoning, salt, pepper, and ravioli. Bring to a boil; reduce heat to medium. Cover and simmer until ravioli are tender, about 8 minutes. Uncover …
From myrecipes.com

See details

TOP 10 SECRETS TO MAKE THE BEST HOMEMADE RAVIOLI FROM ...

Dec 20, 2014 · Homemade ravioli are my signature dish. These delicate pasta pillows stuffed with goodness are a great way to impress your guests, and would be perfect for a Christmas dinner. You can make them in advance and when it is time to serve them, …
From stefangourmet.com

See details

HOW TO MAKE HOMEMADE RAVIOLI - THE ULTIMATE GUIDE - INSIDE ...

Dec 02, 2019 · All of the tools I've mentioned above will make the process of making homemade ravioli much easier but you can get the same results with just a rolling pin and a knife, cookie cutter or pizza wheel (and a little extra effort). Why Try These Amazing Ravioli Recipes. Lobster Ravioli with Vodka Cream Sauce; Mushroom Ravioli …
From insidetherustickitchen.com

See details

RAVIOLI RECIPES | ALLRECIPES

20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com

See details